Preserving in Chilly Weather

Gravlax, Marmalade, Jerky, Limoncello

Learn stylish, seasonal, and stick-to-your-ribs preserving tricks. 

Taste everything. Take all recipes home.

Look at this lineup by master preservers Nancy Hanst and Justine Cassell and fishmonger/chef Luke Wholey:

--Kumquat Marmalade with Earl Gray Tea 

--Limoncello

--Beef Jerky, dehydrator-style

--Gravlax--cold-cured salmon

--Pickled Sablefish

The Food:

Join the experts--Chef/fisherman Luke Wholey, scion of the Wholey fish family, who owns Wild Alaskan Grille in the Strip District, master canner Nancy Hanst and master preserver Justine Cassell--for an afternoon of saving winter's goodness. This talented trio will teach simple techniques--involving salt, sugar, booze and dehydration--for saving in winter. Learn and taste gravlax (cured salmon), pickled sablefish, beef jerky, kumquat marmalade (with Earl Gray tea) and sunny limoncello. 

Winner takes home a fabulous "I Eat Local Because I CAN" natural canvas bag, stuffed with canning books, samples of the day's work and related goodies.

All recipes furnished.